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Orange-Almond Ricotta Cheesecake Recipe

   
 

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     Orange-Almond Ricotta Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12 servings
Preptime   15 minutes

Ingredients
1/2 cup slivered almonds
1/2 cup graham cracker crumbs
6 large eggs, seperaed
3/4 teaspoon cream of tarter
1/3 cup granular sugar substitute
1 tablespoon vanilla extract
1 teaspoon almond extract
1 container (32 ounces) part-skim ricotta cheese
2 teaspoons finely grated orange zest
 
1/4 cup fresh orange juice

Instructions
Positition a rack in the middle of the oven and heat the oven to 275 degrees. Lightly coat a 9 inch springform pan with cooking spray. Spread the almonds on a baking sheet and toast for 10 to 12 minutes, or until light golden. Let cool.
In a food processor, pulse the cooled almonds until finely ground. Add teh cracker crumbs and pulse to combine. Increase the oven temperature to 325 degrees.
In a large metal bowl, with an electric mixeer at high speed, beat the egg whites until frothy, about 1 minute. Add teh cream of tarter and continue to beat until stir peaks form, and 3 minutes longer.
In a seperate large bowl, beat the egg yolks, sugar substitute, and vanilla dnd almond extracts for 1 minute. Add the ricotta, orange zest, and orange juice. Beat on high until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of teh whites and gently fold until well combined. Spread the crumb mixture over the bottom of the pan. Pour the batter into the pan and place the pan on a baking sheet. Bake for 1 hour and 10 minutes, or until the cake is golden and mostly set. Cook completely. Chill, loosely covered, for 4 hours or overnight.


Originally Submitted
2/26/2011





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